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Halibut Chowder  Recipe

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This recipe for Halibut Chowder , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynda (Boone) Mixson
Added: Saturday, March 12, 2005


Halibut cubed
1 lb bacon sliced thinly
1 large onion chopped
1 Tbsp. butter
green pepper
2 stalks celery
1 tsp parsley
1 bay leaf
1 carrot
2 cans cream of mushroom
Salt and pepper to taste
tsp allspice
tsp thyme
1 can evaporated milk
2 diced potatoes

Cube halibut (as much as you want), cover fish with water and boil slowly for 7 minutes. Take fish out of liquid; save liquid. Brown chopped bacon and onion pour off grease. Add to fish liquid: green pepper, diced potatoes, celery, parsley, bay leaf, carrot, salt and pepper, thyme, allspice and cook until done. Add bacon, onion and milk, soup, butter, and fish; bring to boil for two minutes. If you want thicker chowder use flour and water mix. Add tsp vinegar to each bowl when serving.




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